Chotto Matte's global executive chef Jordan Sclare finds inspiration in Kensington Market

Jordan Sclare, global executive chef of Chotto Matte—who oversees the Nikkei restaurant's locations in London, Riyadh, San Francisco and Toronto—was recently in town to film a documentary series with founder Kurt Zdesar called Bite Into the City. "We're exploring different Toronto spots, trying their food and talking through how we might bring those ingredients and influences into Chotto Matte's future menus," Sclare says. "It's been a great way to connect with the city and its local flavours."

Sclare also helped launch the restaurant's new collaboration with bespoke Toronto tailor King and Bay for an omakase experience that pairs food with fashion. "The new concept will serve just seven guests at a time in King and Bay's private 25th-floor lounge at Brookfield Place," he says. The experience includes a showcase of Nikkei cuisine, sushi, small plates, dessert, wine and cocktails—plus a custom article of clothing designed by King and Bay's master clothier.

When Sclare visits Toronto every four months or so, he collaborates with chef Sarah Sleiman, who runs the day-to-day operations at the Bay Street restaurant. "We talk through what's next, and the direction isn't just about the seasons; it's about listening to client feedback and understanding what the city really wants to eat. Toronto is the only Chotto Matte location that offers a set menu of steak and sushi—a special take on surf and turf."

It was Sleiman who introduced Sclare to Kensington Market. "We were there to pick up some equipment from Tap Phong," he says. "Then we were supposed to head to Perola's to get yellow chilis to make our special ponzu sauce." Before he knew it, he had fallen in love with the area. "It's such authentic, unapologetically honest cuisine and relaxed street-food vibes."

When he's in town, Sclare always makes sure to visit the market with Sleiman when they have downtime. "The only difficult part is returning to work after eating a meal there," he says.

At Pizzeria da Mario on Augusta Road, Sclare finds what he calls "the best pizza in the country." He praises the imported Moretti oven cranked to 650 degrees Fahrenheit, which reminds him of New York–style pizza. His go-to orders include the Salamino—a thin and crispy pizza with heirloom tomato sauce, fanned salami with burnished edges, and a drizzle of chili oil—and the Margherita topped with oregano, which he loves for its "high-low vibes" and simplicity. The quality ingredients—mozzarella, San Marzano tomato sauce, basil and grana padano—shine through and complement one another.